These are recipes that I absolutely love.  Some are my own creations, some are borrowed with modifications, and some I have taught in cooking classes.

I hope you will try some of these recipes and let me know how they turned out.  If you have a favorite recipe you would like to share please send it to me!  I will make it and send you my review.  And… if it turns out I absolutely love it I will add it to my webpage so the world can love it, too!

Yield: 8 crepes

2 eggs

½ cup whole milk

½ cup water

¼ teaspoon salt

2 tablespoons butter, melted

1 cup all-purpose flour

In a large mixing bowl, whisk together the eggs, milk, water, salt and butter.  Slowly whisk in the flour and whip until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Goat Cheese and Herb Fondue

Serves: 6-8

8 ounces goat cheese
8 ounces cream cheese (finely cubed)
1/2 cup whole milk (or cream if you want it thicker)
1 garlic clove (crushed or minced)
1 1/4 teaspoons cornstarch
1 tablespoon lemon juice
1 tablespoon fresh minced green onions
1 tablespoon fresh minced basil

1 tablespoon fresh minced tarragon

1 tablespoon fresh minced parsley
ground pepper to taste

 In small saucepan, heat the cream and garlic over medium until bubbles appear around the edges. Transfer to the top part of a double boiler and set over simmering water.

Add cream cheese to the hot cream and whisk until smooth. In a mixing bowl, toss the goat cheese with the cornstarch. Whisk into the cream until smooth. Stir in the lemon juice, herbs and pepper.

Transfer to a cheese fondue pot and keep warm with low heat burner or votive candle.  Serve right away.